Non-protein Nitrogen Content Research Articles

The effect of dietary non-protein nitrogen content on the performance of finishing lambs

The effect of dietary non-protein nitrogen content on the performance of finishing lambs

The effect of dietary non-protein nitrogen content on the meat quality of finishing lambs

The effect of dietary non-protein nitrogen content on the meat quality of finishing lambs

Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams.

The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor differences likely due to the minimal milk fat protein content, which is nearly absent from SMP. Comparative analysis of WPC-C and WPC-L indicated higher levels of threonine, serine, glutamic acid, and proline in WPC-C but lower levels of tyrosine, phenylalanine, and tryptophan, attributed to the different methods of separation from casein proteins. WPI and WPC-HF originate from similar sweet whey streams but follow divergent processing methods; consequent on this were variations in the levels of all AAs except histidine. The nanofiltration step in D90 production retains its non-protein nitrogen content and affects its AA profile; consequently, D90 consistently exhibited lower AA levels than WPC-C. These findings underscore the significant impact of manufacturing processes on dairy powder AA composition.

Dehydration and nutrient loss during the haymaking process of tropical forage legumes

ABSTRACT The objective was to evaluate nutrient loss during the dehydration process of three tropical forage legumes. The legumes studied were Stylosanthes spp. (80% Stylosanthes capitata + 20% Stylosanthes macrocephala), Pueraria phaseoloides, and Macrotyloma axillare. The forage was cut at 6:45 am, chopped and spread on polyethylene tarps to be exposed to the sun. Dry matter (DM) content, neutral detergent fiber corrected for ash and protein (NDFap), crude protein (CP), non-protein nitrogen (NPN), ether extract (EE), soluble carbohydrates (SCH), and total digestible nutrients (TDN) were analysed. On the third day, Stylosanthes spp. and Pueraria phaseoloides exhibited the highest dehydration rates (3.47% and 3.81% water loss/hour, respectively), followed by the first day (3.17% and 3.05% water loss/hour). There was an interaction (P < 0.05) between dehydration times and legumes for DM, CP, NPN, EE, and SCH. Among the legumes, Stylosanthes spp. had the highest (P < 0.05) NDFap levels (512.5 g.kg-1 in hay), Pueraria phaseoloides presented the highest (P < 0.05) CP levels, and Macrotyloma axillare exhibited the highest (P < 0.05) levels of EE and SCH (197.4, 25.7, and 32.2 g.kg-1 in hay, respectively). During dehydration, the contents of NPN, EE, and SCH decreased linearly (P < 0.05). All legumes showed a decrease in NPN, EE, and SCH contents.

Effect of Cumulative Amendment of Soil with Fly Ash in Combination with Other Nutrients on Change in Grain Yield, Crude Protein, NPN and True Protein Contents of Rice

An experiment was planned and conducted at Instructional Farm (IF), Odisha University of Agriculture &amp; Technology (OUAT), Bhubaneswar in the years 2022 and 2023 during the Kharif seasons to study the effect of the cumulative addition of nine varieties of nutrients on the yield and protein contents of two varieties of rice namely Gayatri and Vandana. The applied fly ash (FA) was alkaline in nature whereas the soil was acidic. The grain yield of the Kharif crop in 2022 (Gayatri) varied from the lowest of 31.56 qha-1 to the highest of 37.21 qha-1. It varied from the lowest of 38.66 qha-1 to the highest of 43.82 qha-1 in 2023. The crude protein content varied from the lowest of 7.97% to the highest of 9.16% in 2022 but it varied from the lowest of 7.31% to the highest of 8.39% in 2023. The non-protein nitrogen (NPN) content varied from the lowest of 7.97% to the highest of 9.16% in 2022 but it varied from the lowest of 7.31% to the highest of 8.39% in 2023. The true protein content varied from the lowest of 6.90% to the highest of 7.97% in 2022 but it varied from the lowest of 6.12% to the highest of 7.50% in 2023. It was observed that the grain yield, crude protein, non-protein nitrogen (NPN) and true protein content decreased by the application of FA over control (only NPK fertilizer). The crude protein content decreased in all the treatments in 2023 over its 2022 counterpart whereas NPN increased by the cumulative addition of nutrients. This resulted in higher values of true protein content in the grains in the year 2023. Grain yield increased in all the treatments in 2023 over the previous year resulting in higher yield of true protein content. Hence more amount of protein rich grains per hectare can be obtained by the cumulative addition of nutrients in spite of varietal difference of the grains.

Nitrogen sources in donor human milk: True protein, nonprotein nitrogen, and amino acid profile.

Devices measuring the macronutrient content of human milk are commonly used to assist with clinical decision-making. It is unknown if these devices accurately measure protein content in donor human milk (DHM). Our objective is to quantify the nitrogen sources and protein content in commercial DHM. The total nitrogen content (Dumas method) and nonprotein nitrogen content (Kjeldahl method) was measured in triplicate from six commercial DHM samples with protein content noted on the labels. In addition, the amino acid content was measured in 15 commercial DHM samples and protein content in each sample was calculated. The calculated protein content for each DHM sample was compared for consistency. The nonprotein nitrogen content in DHM was consistently higher (0.33 ± 0.05 g/g) than previous reports, leading to overreporting of protein content on DHM labels by a median value of 0.15 g/dl (range 0.02-0.23 g/dl). Similarly, calculation of the protein content from the total nitrogen content with an assumption of 20% (grams per gram) nonprotein nitrogen consistently overrepresented the protein content as determined from the amino acid profile for DHM. Common methods for assessing the macronutrient content of human milk may overestimate the protein content of DHM.

Phytochemical and Mineral contents of Croton Sparsiflorus in Bahawalpur

Although a huge quantity of plants has been studied for their medicinal importance, there is still a large number of plant species that have never been subjected to systematic phytochemical studies, proximate or mineral contents analysis. In this study, a phytochemical analysis, proximate, and mineral contents investigations have been carried out on indigenous medicinal plant of Pakistan namely Croton sparsiflorus Morong (syn. Croton bonplandianum Baill.) The proximate and phytochemical compositions of Croton sparsiflorus were investigated following standard procedures. The mineral composition was determined by atomic absorption spectrophotometer and a flame photometer. The result indicated the healthy mineral level of Croton sparsiflorus. It showed a considerable amount of Zinc (49.2 ppm), Iron (333.6 ppm), Manganese (7.6 ppm), and Copper (23.14 ppm). Phytochemical studies of Croton sparsiflorus confirmed the presence of alkaloids, flavonoids, saponins, phenols, proline, and carbohydrates in varying concentrations. The proximate analysis showed that the dry contents of Croton sparsiflorus were 98.95%. The moisture content in the dry sample was found to be 0.73%. The crude protein (crude protein included both true protein and nonprotein nitrogen) content was 10.63%. This study is another confirmation of the earlier stated facts that this plant is a good source for bio-prospecting. The study further revealed that the plant, Croton sparsiflorus used has substantiated to be very essential in medical research and development, because of the phytochemicals that are contemporaneous and can be utilized in the medical field. Twigs, leaves, roots, stem, and inflorescence of Croton sparsiflorus seem to have good nutritious, and suitable mineral elements worth crucial to preserve good well-being.

Casein, whey protein and non-protein nitrogen content of milk to identify water, sugar and flour adulterated milk

This study was aimed to assess the potential of using milk's nitrogen distribution pattern, specifically casein, whey protein, and non-protein nitrogen content, as a method for detecting milk adulteration with water, sugar, and flour. Whole milk samples were collected from the Bangladesh Agricultural University Dairy Farm, BAU, Mymensingh, and subjected to adulterations, including 15%, 20%, and 25% water additions and subsequent sugar or flour adjustments to match the fresh milk's specific gravity. The samples were analyzed for specific gravity, fat content, and nitrogen distribution. Results indicated that while specific gravity remained consistent across samples adulterated with sugar or flour, it varied significantly (P&lt;0.05) in those diluted with water. Fat content was significantly (P&lt;0.05) reduced in samples adulterated with water and sugar, particularly at the 25% water addition level. Though total protein, true protein, and casein contents were significantly lower (P&lt;0.05) in the 25% water-added milk compared to fresh milk, they were not significantly different (P&gt;0.05) across the other adulterated samples when compared to fresh milk. Whey protein and non-protein nitrogen levels were statistically consistent (P&gt;0.05) across all the samples. The results indicate that the nitrogen distribution pattern, in its current state, cannot be used to detect milk adulteration effectively. Further research with a larger dataset considering various factors affecting nitrogen distribution in milk is recommended for conclusive results. Bangladesh Journal of Animal Science 53 (1): 23-30, 2024

Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose

The inoculation fermentation technology was applied to the processing of dried cured goose to investigate the protein degradation. Lactobacillus fermentum (L), Staphylococcus epidermidis (S) and mixed strains (L + S) were individually inoculated into the whole goose before drying. We studied the degradation of protein in the air-dried period of goose. The results showed that compared with natural fermentation, inoculation fermentation significantly increased the content of non-protein nitrogen (14.85 mg/g NPN), proteolysis index (8.98% PI), myofibril fragmentation index (89.35 MFI) and total amount of free amino acids (1332.6 mg/g FAA) of dried cured goose. Electrophoresis revealed that the inoculation fermentation accelerated the degradation of macromolecular proteins and the accumulation of small molecular proteins. The degree of protein degradation in four groups of goose was in an order of L + S group > S group > L group > CK group. It suggested that inoculation fermentation could promote the degradation of myofibrillar proteins.

Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense

This study analyzed the impact of yeast and mold on the proteolysis of dry-cured ham protein.Debaryomyces hansenii, isolated from Doenjang (DJ) and fermented sausage (FS), was used as a starter in the preparation. The experiment involved three repetitions, using 10 gluteus medius muscles each in the 2, 4, and 6-week aging periods. It assessed the following parameters: aging yield, moisture and crude protein content, pH, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile, non-protein nitrogen (NPN) content, shear force, and in-vitro digestibility. SDS-PAGE analysis reve protein aled that proteolysis occurred as the aging period increased, and the treatment groups DJ25, FS25, and DF25 displayed thicker bands at 25 kDa than the treatment groups DJ20, FS20, and DF20. The NPN tended to increase as the aging period increased, and treatment groups consistently exhibited higher NPN levels than the control at the same aging temperature. The shear force DJ25, FS25, and DF25 tended to have lower shear force values than the other treatments in the final week. The in-vitro digestion profile showed an increased digestion rate of pepsin and trypsin as the aging period increased. DJ25, FS25, and DF25 exhibited significantly higher pepsin and trypsin digestion rates than DJ20, FS20, and DF20 (P < 0.05). In conclusion, the findings indicate that aging dry-cured ham at 25 °C yields higher proteolysis, lower shear force, and higher digestion rates, suggesting that such a process would result in enhanced consumer preference and superior product quality.

Effect of growing regions on morphological characteristics, protein subfractions, rumen degradation and molecular structures of various whole-plant silage corn cultivars.

Little information exists on the variation in morphological characteristics, nutritional value, ruminal degradability, and molecular structural makeup of diverse whole-plant silage corn (WPSC) cultivars among different growing regions. This study investigated the between-regions (Beijing, Urumchi, Cangzhou, Liaoyuan, Tianjin) discrepancies in five widely used WPSC cultivars in China (FKBN, YQ889, YQ23, DK301 and ZD958), in terms of 1) morphological characteristics; 2) crude protein (CP) chemical profile; 3) Cornell Net Carbohydrate and Protein System (CNCPS) CP subfractions; 4) in situ CP degradation kinetics; and 5) CP molecular structures. Our results revealed significant growing region and WPSC cultivar interaction for all estimated morphological characteristics (P < 0.001), CP chemical profile (P < 0.001), CNCPS subfractions (P < 0.001) and CP molecular structural features (P < 0.05). Except ear weight (P = 0.18), all measured morphological characteristics varied among different growing regions (P < 0.001). Besides, WPSC cultivars planted in different areas had remarkably different CP chemical profiles and CNCPS subfractions (P < 0.001). All spectral parameters of protein primary structure of WPSC differed (P < 0.05) due to the growing regions, except amide II area (P = 0.28). Finally, the area ratio of amide I to II was negatively correlated with the contents of soluble CP (δ = -0.66; P = 0.002), CP (δ = -0.61; P = 0.006), non-protein nitrogen (δ = -0.56; P = 0.004) and acid detergent insoluble CP (δ = -0.43; P = 0.008), in conjunction with a positive correlation with moderately degradable CP (PB1; δ = 0.58; P = 0.01). In conclusion, the cultivar of DK301 exhibited high and stable CP content. The WPSC planted in Beijing showed high CP, SCP and NPN. The low rumen degradable protein of WPSC was observed in Urumchi. Meanwhile, above changes in protein profiles and digestibility were strongly connected with the ratio of amide I and amide II.

THE EFFECT OF SELECTED SEASONINGS ON THE ANTIOXIDANT ACTIVITY AND SENSORY VALUES OF TEMPEH

Background. Tempeh is a typical product of Asian cuisine with antioxidant, anticancer, neuroprotec tive and cardioprotective properties. Traditionally, it is made from soybeans without the addition ofseason ings, although they can improve the taste and bioactivity of the finished product. The aim of the research was to determine the effect of selected seasonings on the proximate composition, sensory values and antioxidant activity of tempeh. The research used: black pepper, salt, a mixture of salt and black pepper, smoked paprika and garlic powder. The content of dry matter, protein and non-protein nitrogen, peptides, ash and fat, the content of total polyphenols (TPC) and antioxidant activity against ABTS cation radicals (ABTS), the ability to scavenge DPPH free radicals, the ability to reduce iron(III) ions, and the ability to chelate iron(II) ions in ready tempeh were determined. Their structure and sensory values were also as sessed. Results and conclusions. The addition of seasonings changed the sensory properties and structure of tempeh and influenced its nutritional values and antioxidant activity. In terms of sensory evaluation, the best notes were given to tempeh with smoked paprika (1 % and 3 %), garlic (1 %) and salt (1 %), whereas the products with smoked paprika (1 % and 3 %) had the best structure. The addition of smoked paprika (1 % and 3 %) and garlic powder (3 %) resulted in a significant increase in protein content. The fat content increased in the samples with pepper (3 %), salt and pepper (1 % and 3 %) and paprika (1%), and the ash content increased in the samples with salt (3 % and 5 %) and salt and pepper (3 %). Smoked paprika (1 % and 3 %) and garlic powder (1 %) increased the antioxidant activity of tempeh.

Solid-State Fermentation with White Rot Fungi (Pleurotus Species) Improves the Chemical Composition of Highland Barley Straw as a Ruminant Feed and Enhances In Vitro Rumen Digestibility.

Lignin degradation is important for enhancing the digestibility and improving the nutritive quality of ruminant feeds. White rot fungi are well known for their bioconversion of lignocellulosic biomass. The objective of this paper was to evaluate whether Lentinus sajor-caju, Pleurotus ostreatus, Phyllotopsis rhodophylla, Pleurotus djamor, Pleurotus eryngii, and Pleurotus citrinopileatus treatments altered the chemical compositions of highland barley straw constituents and enhanced their nutritional value as a ruminant feed. All white rot fungi significantly increased the relative crude protein (CP), ethyl ether extract (EE), starch, soluble protein (SP), and non-protein nitrogen (NPN) contents but decreased the ash, neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), and acid detergent insoluble protein (ADFIP) contents. In addition, L. sajor-caju treatment increased (p < 0.001) the levels of PA, PB2, PB3, CA, CB1, CB2, and CNSC, but reduced (p < 0.001) the PC and CC in the solid-state fermentation of highland barley straw. Maximum ligninlysis (50.19%) was optimally produced in the presence of 1.53% glucose and 2.29% urea at 22.72 ℃. The in vitro dry matter digestibility and total volatile fatty acid concentrations of fermented highland barley straw, as well as the fermentability, were optimized and improved with L. sajor-caju, which degraded the lignocellulose and improved the nutritional value of highland barley straw as a ruminant feed.

PSII-10 Ammonium Phosphate is an Appropriate Nitrogen Source in Nitrogen-Limiting Diets for Growing Pigs

Abstract The use of low protein (LP) diets is common in swine production, but there is potential for reduced dietary N for the endogenous synthesis of non-essential amino acids (NEAA), impacting overall animal growth. It has been previously demonstrated that inclusion of non-protein nitrogen (NPN) in a diet with an increased essential amino acid-nitrogen:total nitrogen (EAA-N:TN) ratio (i.e. limiting in total N) reduced the Lys requirement and maximum NR in growing pigs. The objective of this study was to determine the impact of NPN inclusion and Lys content on growth performance of growing pigs. A total of 240 growing pigs (120 gilts and 120 barrows) with an initial body weight (BW) of 20.2 ± 2.18 kg were housed in groups of 5 pigs/pen. Pens were randomly assigned to 1 of 6 dietary treatments over 3 blocks (n = 8 pens/treatment) in a 2 × 3 factorial design, with factors of NPN inclusion (no ammonium phosphate [NAP] or ammonium phosphate inclusion at 1.7% [AP]) and dietary lysine (Lys; 1.03%, 1.15% or 1.27% standardized ileal digestible). The AP and NAP diets were formulated to have an EAA-N:TN ratio of 0.48 and 0.54, respectively. All diets were corn and soybean meal-based and formulated to meet or exceed NRC (2012) nutrient requirements. The experimental period was 28 d, with individual BW and per pen feed intake determined weekly. On d 28, backfat and lean depth were measured on 2 pigs per pen, one male and one female. Data were analyzed using a mixed model with fixed effects of N content, Lys, and their interactions, and block as a random effect. Backfat and lean depth analysis included sex as a fixed effect. Inclusion of NPN reduced feed intake and increased gain:feed compared with pigs fed NAP diets (P &amp;lt; 0.05). Overall ADG and d 28 BW increased with increasing Lys, but were not impacted by dietary NPN content (P &amp;gt; 0.05). Pigs fed AP diets had increased lean depth (P &amp;lt; 0.05) and reduced backfat. Overall, NPN, as ammonium phosphate, can improve feed efficiency and increase lean depth while maintaining similar ADG and final BW.

A novel approach for the protein determination in food-relevant microalgae

Microalgae are gaining interest as food ingredient. Assessments of functional and nutritional properties are necessary to forward their implementation. In this study, protein content and composition of eight commercially available microalgae biomasses were determined and compared to conventional food proteins. A novel procedure for the determination of the true protein content was proposed: Multiplication of proteinic nitrogen with a sample-specific nitrogen-to-protein conversion factor kA. The proteinic nitrogen was derived from the difference of total nitrogen minus non-protein nitrogen. The average kA for microalgae was 5.3 and considerable variation between different microalgae biomasses were detected. In addition, the content of non-protein nitrogen varied between 3.4% and 15.4%. The amino acid profiles of Chlorella samples were nutritionally superior to the tested plant proteins but indicated lower protein interaction tendency, potentially limiting their structuring functionality. In contrast, Auxenochlorella contained lower amounts of indispensable amino acids while showing comparable interaction potential to plant proteins.

Effects of freeze-thaw cycles on in-vitro digestive properties of myofibrillar protein in mirror carp (Cyprinus carpio L.), based on protein degradation, oxidation, and structural properties

The in-vitro digestive properties of myofibrillar protein (MP) in mirror carp (Cyprinus carpio L.) after freeze-thaw (F-T) cycles were analyzed in terms of the relationship between protein degradation, oxidation, and structural properties. The F-T samples exhibited a significant increase in glucosidase activity, N-acetyl-β-d-glucosidase activity, total protease activity, and non-protein nitrogen content. α-aminoadipate semialdehyde and γ-glutamate semialdehyde contents increased by 23.17% and 123.12%, respectively. Furthermore, 53.97% decrease in the total nitrogen content and changes in the content of different soluble proteins were observed. X-ray diffraction intensity, thermal stability, free amine content, hydrolysis degree, and digestibility of the MP samples decreased, and the 2θ angle and zeta potential were reversed. Besides, changes in the amide band wavenumbers were also detected. Therefore, the protein structure was unfolded and aggregates were formed through degradation and oxidation induced by the F-T cycles, ultimately making the in-vitro digestion of MP difficult.

Effect of exogenous fibrolytic enzymes cocktail incorporation on in vitro degradation and fermentation characteristics of oats straw based total mixed ration

The study was conducted to evaluate the effects of increasing doses: 0 (control), 0.20, 0.40, 0.60, 0.80 and 1.00 % DM of an exogenous fibrolytic enzymes (EFE) cocktail preparation on in vitro gas production (GP), nutrient degradability and fermentation characteristics of oats straw based Total Mixed Ration (TMR) with 60:40 roughage to concentrate ratio using sheep rumen liquor. The chemical composition of all the feed ingredients used for preparation of the experimental TMR (containing 16.63% crude protein and 90.51% organic matter) were within the normal ranges. Increasing the incorporation level of enzyme cocktail linearly as well as quadratically increased net GP, metabolisable energy content, short chain fatty acid concentrations and microbial crude protein production up to 0.60% DM level (L3) with no additional improvement at further higher levels. There were significant improvements in degradability of dry matter, organic matter and neutral detergent fibre up to the enzyme dose of 0.60% DM (L3) with constant values thereafter. Fermentation characteristics response to varying incorporation doses of EFE cocktail also revealed improvements up to 0.60% DM level (L3) with no effect on non-protein nitrogen contents. It is recommended that EFE cocktail incorporation dose of 0.60% DM to be used for efficient utilisation of oats straw based complete feed; however, this requires further testing by in vivo studies.

In vitro and in vivo analyses of the nutritive value of native and ensiled partial crop field peas

This study was conducted to determine the effect of ensiling on the nutritive value of partial crop field peas. The field peas were harvested with approximately 500 g dry matter (DM) at a cutting height of 25 cm and ensiled without previous wilting or use of inoculants. In vitro gas production kinetics were determined in ruminal fluid batch cultures. The apparent total tract digestibility of crude nutrients, detergent fibers and gross energy and the content of metabolizable energy and net energy lactation of native and ensiled peas was determined in a digestibility trial with wethers. Microbial nitrogen efficiency was calculated on the basis of allantoin excreted via the urine. The pea silage was characterized by a low pH (4.1) and contained relevant quantities of lactic acid (56.3 g/kg DM) and acetic acid (16.8 g/kg DM). The proportions of crude protein, starch and nitrogen-free extracts were slightly increased in the silage, while the concentrations of fiber fractions decreased. Soluble protein was increased in the silage from 56% to 66% of crude protein due to increasing non-protein nitrogen concentrations. Gas production was higher in ensiled than in native peas (P < 0.001). Apparent digestibility of crude protein and acid ether extract increased in the silage by 3% and 10% points, respectively. Digestibility of crude fiber, neutral detergent fiber and acid detergent fiber decreased by 9%, 6% and 5% points, respectively (P < 0.05). The contents of metabolizable energy and net energy lactation increased by 0.5 and 0.3 MJ/kg DM, respectively (P < 0.05). The microbial nitrogen efficiency tended to be higher in animals that received ensiled partial crop peas (P > 0.05), but strongly depended on individual excretion quantities. In conclusion, ensiling of partial crop field peas with approximately 500 g DM/kg at harvest led to well conserved feed with increased concentrations of nutrients and content of energy.

Biological completeness of protein and its role in farm animals feeding

Purpose. To study the biological completeness of the feed protein, including green mass of cereal and leguminous fodder crops. To find out the role of their aminoacid composition for farm animals feeding. Methods. Sampling was carried out in accordance with State Standard of Ukraine ISO 6497:2005, determination of the content of moisture and other volatile substances – State Standard of Ukraine ISO 6496:2005, nitrogen and crude protein – State Standard of Ukraine 7169:2010. The amino acid composition of protein was determined on the AAA500 ion-exchange automatic analyzer. Results. Cereal grain proteins are characterized by a relatively low content of lysine, threonine, and corn grain – of tryptophan. The richest source of essential aminoacids among plant feeds is soybean meal, which contains, on average, 43% of protein. The complex use of sunflower and rapeseed meal maximally balances the protein nutrition of animals and the. But this raw material should be checked for protein and non-protein nitrogen content to confirm its natural origin. For ruminants, the green mass of cereal crops is a valuable feed, because the crude protein content in it reaches 12% in the tillering phase, but decreases two times in the earing phase. In the green mass of legumes, alfalfa and chickweed, the content of crude protein in the branching phase is at the level of 27-29% in terms of absolutely dry matter, and in the flowering phase –15-17%. In terms of the content of individual aminoacids, the green mass of leguminous crops exceeds the green mass of cereal fodder crops by 1.5-2 times. Conclusions. The content of lysine in triticale and rye grains is the highest – 3.6%, while in wheat – only 2.8%. An important condition in solving the problem of animal protein nutrition is its multicomponent nature, which ensures a better balance in terms of aminoacids. In terms of the content of individual aminoacids, the green mass of leguminous crops exceeds the green mass of cereal fodder crops by 1.5-2 times, while the green mass of cereal crops is characterized by a lower protein content compared to legumes.

Effect of Marinating Temperature of Atlantic Herring on Meat Ripening, Peptide Fractions Proportion, and Antioxidant Activity of Meat and Brine

The temperature has a significant effect on cathepsin activity, but the effect of temperature on the ripening of marinades, and the formation of protein hydrolysis products, is less studied than other technological factors. The results of this study showed that herring marinated at 2 °C showed a higher mass yield, but lower non-protein nitrogen (NPN), peptides, and free amino acid fraction content, than after marinating at 7 and 12 °C. The higher temperature increased the free amino acid content the most, and decreased the hardness, as measured via sensory assessment, of the marinated meat. This was confirmed by the hardness measurement in the texture profile analysis. The highest activity of cathepsins D and B in the meat was found at 7 °C, while cathepsin L was found at 2 °C. Increasing the temperature by 10 °C increased the diffusion/loss of nitrogenous substances from the meat to the brine by 36%. The meat and brine showed high antioxidant activity, which depended on the marinating temperature, and originated mainly from the 5–10 or &lt;5 kDa fraction. The meat had a higher ABTS (2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonate) activity than the brine, opposite to the DPPH (2,2-diphenyl-1-picrylhydrazyl radical) activity, while the FRAP (Ferric Reducing Antioxidant Power) capacity was similar for meat and brine. The fractionation of the meat and brine extracts increased the antioxidant potential of FRAP and ABTS only for the brine. The most hydrophobic peptides were released during marinating at 7 °C. The meat and brine were dominated by 2–4 kDa peptides, followed by 4–6 and 0.5–2 kDa. The higher temperature favored a higher proportion of &lt;4 kDa than &gt;4 kDa peptides in the brine.